Vegetarian

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Say it with us: No more squishy, bland summer squash!

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Cover me in salsa verde and bury me in Monterey Jack

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Yes, this is an impressive-looking, deliciously savory tart, and no, it’s not at all difficult to make.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

If I see one more "veggie stack," I'm going to scream.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.

No more excuses for store-bought salad dressing.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Like a light jacket, this vegetable-packed soup is an April staple.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.